Ingredients
1/2 c. butter
1 c. boiling water
4 eggs
1 c. flour
1/4 tsp. salt
filling (ice cream, pudding or French custard)
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Hand-crank butter churn — homemade cultured butter from cream
Deep cups for dramatic popover rise — Yorkshire puddings too
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Hand-crank butter churn — homemade cultured butter from cream
Deep cups for dramatic popover rise — Yorkshire puddings too
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Melt butter in boiling water. Add flour and salt all at once. Stir vigorously. Cook, stirring constantly until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add eggs, one at a time, beating vigorously after each egg until smooth. Drop dough by heaping tablespoon 3 inches apart on greased cookie sheet. Bake in very hot (450°) oven 15 minutes, then in low oven (325°) for 25 minutes.